Sweet Tea's Southern Fried Life
This is my life... and how I decide to enjoy it.
Wednesday, October 2, 2013
Pumpkin, Chickpea, and Red Lentil Stew
1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
15 ounce can chick peas (garbanzo beans), rinsed and drained
medium carrots, sliced 1/2 inch thick
cup chopped onion (1 large)
cup red lentils, rinsed and drained
tablespoons tomato paste
tablespoon grated fresh ginger
tablespoon lime juice
teaspoon ground cumin
teaspoon ground turmeric
teaspoon ground black pepper
cups chicken or vegetable broth
In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours.
I made this for supper last night and it was really good :)
I also found a great pic of Gracie and Moi.
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